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Loaded Baked Potato Soup

This baked potato soup is complete comfort food in a bowl. It’s the perfect soup for a cold winter day packed with all your favorite baked potato toppings. It’s been so cold and snowy / rainy here lately that I’ve been in total soup mode. I promise you will be going back for a second bowl of this delicious soup.

WHAT YOU’LL NEED

  • Potatoes
  • Onion
  • Chicken stock
  • Milk
  • Sour cream, heavy cream, or greek yogurt
  • Garlic powder, chili powder, garlic salt
  • Olive oil
  • Bacon
  • Cheese
  • Green onion

RECIPE VARIATIONS

  • Potatoes: We used medium sized russet potatoes, make sure to chop into small chunks. **We will mash some of the potatoes when they’re finished cooking. This makes the soup a little more creamy and less chunky- if you prefer, you can skip this step, but please see notes about making soup thicker as it will most likely be very thin.
  • Onion: A sweet onion gives the best flavor, but swap for whatever you have.
  • Chicken stock/broth: Whatever works for you, but limit the added salt if you’re using a stock that is not low sodium.
  • Sour cream/heavy cream/greek yogurt: I personally use greek yogurt, but all of these will work.
  • Seasonings: usually I’m an “eyeball” kind of person, but this soup can turn out bland (it is a potato, after all) so be sure to actually measure and use more based on personal preference.
  • Toppings: BACON. It truly makes this soup 100x better. Do whatever else you’d like, just don’t skip the bacon. 😉
  • IMPORTANT NOTE: **If your soup is thin, create a roux with 3 tbsp flour and 3 tbsp water. Mix and slowly add to soup 1 tbsp at a time, stirring the entire time. Continue to cover and cook for 5-10 minutes and this will thicken soup. **If soup is too thick, add 1 tbsp of chicken stock at a time.

NUTRITION

This recipe makes 9 1-cup servings.

  • 1 cup=103cals, 0.5f, 20c, 5p (Macros will change based on brands and ingredients used.) ***Nutrition does NOT include toppings.
  • Milk: Fairlife is what I used for a boost of protein.
  • Greek yogurt: Used Chobani plain for another boost of protein.

Baked Potato Soup

This baked potato soup is complete comfort food in a bowl. It's the perfect soup for a cold winter day packed with all your favorite baked potato toppings. It's been so cold and snowy / rainy here lately that I've been in total soup mode. I promise you will be going back for a second bowl of this delicious soup.
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Servings 9 servings

Ingredients
  

  • 4 potatoes
  • 1 cup diced onion
  • 4-5 cups chicken stock
  • 1 cup milk
  • ½ cup sour cream, heavy cream, or greek yogurt
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 1.5 tbsp chili powder
  • 2 tsp garlic salt

Instructions
 

  • Add olive oil and onion to a large pot and cook for about five minutes until onion is translucent. Stir in butter, garlic and flour. 
  • Add potatoes, chicken stock, and seasonings and bring to a boil. Cook for 15-20 minutes or until potatoes are tender and you can stick a fork in them easily. Mash a few times to make the soup creamy.
  • Add in milk and cream and stir. Cover and simmer for 5-10 minutes on low-medium.
  • OPTIONAL: **If soup is thin, create a roux with 3 tbsp flour and 3 tbsp water. Mix and slowly add to soup 1 tbsp at a time, stirring the entire time. Continue to cover and cook for 5-10 minutes and this will thicken soup. **If soup is too thick, add 1 tbsp of chicken stock at a time.
  • Top with bacon, cheese, green onion, and any other favorite toppings. Enjoy!

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